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Wild Salmon with Spinach-Arugula Salad


8 teaspoons balsamic vinegar
4 teaspoons extra virgin olive oil
¼ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
4 teaspoons capers, drained

¾ teaspoon Kosher salt
½ pound green beans, trimmed and halved
1 pound skin-on wild salmon fillet, cut into 4 pieces
¼ teaspoon freshly ground black pepper
Cooking spray
6 cups mixed baby arugula and spinach
¼ cup shaved Parmesan cheese

For the vinaigrette: In a small bowl, whisk together the vinegar and oil. Season with the salt and pepper. Toss in the capers and set aside.

For the salad: Bring a medium pot of water with ½ teaspoon of the salt to a boil. Add the green beans and cook until crisp-tender, 8 to 10 minutes. Drain and run under cold water to stop the cooking. Drain again and set aside.

Heat a grill pan or skillet over high heat. Season the salmon with the remainging ¼ teaspoon salt and the pepper, lightly spray the pan with oil, and put the salmon in the pan. Sauté until cooked through, about 5 minutes on each side. Transfer to a plate and remove the skin.

Place 1½ cups of mixed greens on each of 4 plates. Divide the green beans among the plates, sprinkle with the Parmesan, and put a piece of salmon on top. Drizzle the dressing over the top of each salad.

Makes 4 servings